南京海鲜粉丝扇贝
A delightful Nanjing summer dish featuring tender scallops and vermicelli steamed in their shells, infused with garlic, ginger, and soy sauce. The vermicelli absorbs the savory seafood broth, creating a light yet flavorful appetizer.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
4 人份 servings
总时长 Total
30 分钟 min
fresh scallops in shells
cleaned, reserve shells
dried vermicelli (mung bean noodles)
soaked in warm water 15 min, drained
garlic
minced
ginger
julienned
soy sauce
shaoxing wine
sugar
vegetable oil
red chili
sliced, optional
scallions
green parts, sliced
salt
white pepper
Soak vermicelli in warm water until soft, about 15 minutes. Drain and cut into shorter lengths if desired.
Clean scallops: remove meat, rinse, and pat dry. Scrub shells and arrange on a steaming plate.
In a bowl, mix soy sauce, shaoxing wine, sugar, and a pinch of salt and white pepper.
Place a small handful of vermicelli on each shell, top with a scallop, and spoon the sauce mixture over.
In a small pan, heat vegetable oil over medium heat. Add minced garlic and ginger, sauté until fragrant (about 30 seconds). Spoon this over the scallops.
Bring water in a steamer to a boil. Place the plate of scallops in the steamer, cover, and steam on high heat for 6-8 minutes until scallops are just cooked.
Garnish with sliced red chili and scallion greens. Serve immediately.
Cooking Tips